Treat yourself with these 3 chocolate recipes

If your favorite day of the week is whatever day you eat chocolate, these recipes are perfect for you.

Chocolate is the first in the Foodie File series that celebrates ingredients with their own designated “day” or month.

Chocolate is my favorite “food group” and the queen of chocolate, Alice Medrich, is my favorite chocolate cookbook author. Here are some fun facts and three easy, fantastic recipes using the brown gold.

Melt chocolate and cream over very low heat. Remove. Add butter (and liqueur) and whisk until it cools and thickens. Refrigerate. Scoop out with melon baller, roll in cocoa or nuts and refrigerate.

CROCKPOT CHOCOLATE FONDUE BY CROCKPOTLADIES.COM

4 cups bittersweet chocolate, roughly chopped (or chocolate chips)

1 1/3 cup of half and half

Strawberries, banana and pineapple chunks for dipping

Place chocolate and cream in a mini crockpot. Cover. Turn on low for one hour, stirring after 30 minutes and again at the end of the hour. Works as a drizzle as well.

KURTY'S BLENDER CHOCOLATE MOUSSE

Makes 1 or 2 servings

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My son and grandchildren are experts at making this.

1-6 oz package chocolate chips

2 whole large eggs

3 tablespoons very strong coffee or instant coffee crystals

3/4 cup scalded whole milk.

Combine the ingredients in a blender for 2 minutes. Pour into serving dish. Refrigerate until set, at least 3 hours.

NAMES AND NUMBERS

The percentages on chocolate packages reflect the cacao (chocolate liquor) content. Unsweetened chocolate is 100 percent cacao. It is bitter and best for baking. Bittersweet chocolate ranges from 35 to 99 percent cacao, and has milk and sugar. This group includes semi-sweet, dark and extra dark. Milk chocolate contains 10 to 34 percent cacao. Think candy bars.